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Contribution of Galloylation and Polymerization to the Anti..:
Iglesias, Jacobo
;
Pazos, Manuel
;
Lois, Salomé
.
Journal of Agricultural and Food Chemistry. 58 (2010) 12 - p. 7423-7431 , 2010
Link:
https://doi.org/10.1021/jf100832z
RT Journal T1 <Title>Contribution of Galloylation and Polymerization to the Antioxidant Activity of Polyphenols in Fish Lipid Systems</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf100832z&Exemplar=1&LAN=DE A1 Iglesias, Jacobo A1 Pazos, Manuel A1 Lois, Salomé A1 Medina, Isabel PB American Chemical Society (ACS) YR 2010 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 58 IS 12 SP 7423 OP 7431 LK http://dx.doi.org/https://doi.org/10.1021/jf100832z DO https://doi.org/10.1021/jf100832z SF ELIB - SuUB Bremen
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